(post #62567, reply #2 of 2)

*I agree on this one. An expensive book, but worth it for technique and method. I have never used one of her recipes in my life, but, IMHO, no one beats Julia for technique and method. This is the book to go to when you want to try making pate, learn the proper technique for sauteeing, making an omelet, hollandaise, de-boning a chicken, etc. It's a cooking school in book form.

If you really want to learn more about cooking from the basics up, this is the book you should start with.